Name: Chopped Idaho
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: For the salad:; cooking spray; 6 egg whites; 1 cup chopped red pepper; 1 cup canned chickpeas (garbanzo beans, rinsed and drainedFor the dressing:); 1 cup fresh parsley (chopped (packed into cup measure)); 1/3 cup extra virgin olive oil; 2 tablespoons fresh lemon juice; 1 tablespoon real maple syrup

Chopped Idaho

Prep Time 10

Cook Time 10

Total Time 20

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Servings

Ingredients

For the salad:
cooking spray
6 egg whites
1 cup chopped red pepper
1 cup canned chickpeas garbanzo beans, rinsed and drainedFor the dressing:
1 cup fresh parsley chopped (packed into cup measure)
1/3 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon real maple syrup

Instructions

Preparation

1 Place potato cubes in a large saucepan; add water to cover and bring to boil over medium-high heat.2 Boil potatoes for 5 minutes, or until tender (easily pierced with a knife). Drain and place in a serving bowl.3 Coat a nonstick skillet with cooking spray. Cook the egg whites over medium heat, without stirring, until cooked through but not overcooked. 4 Flip skillet over onto a clean cutting board, releasing egg whites. Chop egg whites and add to serving bowl.5 Add red pepper and chickpeas to the bowl, stirring all ingredients to combine; set aside. 6 Prepare dressing: Puree all ingredients in a blender. Add to salad and toss gently to combine.
Source: Idaho Potato Commission